1 1/3 c Warm water
2 tb Vegetable oil
1 1/2 c All-purpose flour
3/4 c Whole wheat flour
1/2 c Oatmeal
2 tb Cracked wheat
1/4 c Dry milk
1 1/4 ts Salt
1 tb Dark molasses
2 tb Sugar
1 1/2 ts Active dry yeast
In a large bowl, thoroughly mix the whole wheat flour, oatmeal,
cracked wheat, dry milk, salt, sugar, and undissolved yeast. Combine
warm water, vegetable oil and molasses and add to dry ingredients.
Beat two minutes at medium speed of electric mixer, scraping bowl
occasionally. Add all-purpose flour 1/4 cup at a time to make a soft
dough.
Turn dough out on lightly floured pastry cloth or board. Knead until
smooth and elastic, about 10 minutes.
Place dough in greased bowl, turning to grease top. cover; let rise
in warm place until doubled in bulk, about 45 minutes to 1 hour.
Punch down and let rise again until double. Punch down and let rest
for 5 minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x
2 1/2 inch bread pan. Cover and let rise until doubled. Bake in 350
degree oven for 45-50 minutes.
* This recipe works very well in automatic breadmakers. Follow the
directions for your particular machine.
Colorado Wheat Administrative Committee Representing Colorado Wheat
Farmers
Yields
6 Servings
